Endive Gratin


Total time: 30m
Preparation Time: 15m

Servings
For 4 people


Nutritional Information

Contains 334 Kcal, 5g Protein, 6g Carbohydrates, 30g Fat


Ingredients

  • Chicorée
  • 8 endive (ca. 1 kg)
  • saltwater, siedend
  • 2 EL lemon juice
  • 50 g sun dried tomatoes in oil
  • 1 garlic cloves
  • 2.5 dl full fat cream
  • 0.5 Bund chervil
  • 2 EL Sbrinz cheese
  • salt and pepper to taste

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Instructions

  • Mis-En-Place

    Halve the chicory lengthways, simmer in boiling salted water with the lemon juice for about 5 mins. until soft, remove, drain. Drain the tomatoes, peel the garlic, halve, bring to the boil with the cream in the same pan, finely puree in a measuring jug. Finely chop the chervil, add it and the cheese to the mixture, season. Arrange the chicory close together in a wide, greased ovenproof dish (approx. 2-litre), pour the sauce over the top. Gratinate for approx. 15 mins. in the middle of an oven preheated to 220°C.
  • Chicorée

    Chicorée längs halbieren.
  • Chicorée im siedenden Salzwasser mit Zitronensaft ca. 5 Min. weich köcheln, herausnehmen, abtropfen.
  • Tomaten abtropfen, Knoblauch schälen, halbieren, mit dem Rahm in derselben Pfanne aufkochen, in einem Messbecher fein pürieren. Kerbel fein schneiden, mit dem Käse zur Masse geben, würzen.
  • Chicorée dicht nebeneinander in eine gefettete, weite ofenfeste Form (ca. 2 Liter) legen, Sauce darübergiessen
  • Überbacken

    Ca. 15 Min. in der Mitte des auf 220 Grad vorgeheizten Ofens.
  • Dazu passen:

    Kartoffeln.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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